It's the home opener. The temps are FINALLY cooling down, so it's okay to go outside, and it's okay to make comfort food...including BREAKFAST for DINNER!
Now, I am not a Southern woman. But you put a good plate of biscuits and gravy in front of me and the y'alls and the yes ma'ams will start to fly out of my mouth. So for the Cowboys we're doing a big plate of biscuits and sausage gravy. However, in the the words of Bruce Arians, "No Risk It, No Biscuit." I doubt the Cowboys will be taking many risks this week after last week's loss against the Broncos. So they get no biscuits.
As far as the Cardinals, we NEED to protect the nest! So we're making some fried chicken "nested" in some delicious, savory rosemary waffles with a little local honey! And if that's not PLAIN enough for Scott Pasmore, we'll borrow the Cowboys biscuits and make a slider with some bacon and honey mustard or ranch dressing!
Dallas Cowboys "No Risk It, No Biscuits" and Gravy
Make the biscuits: Preheat oven to 450 degrees. Combine the biscuit mix and the buttermilk in a large mixing bowl until a soft dough forms. Roll it out onto a floured surface and cut round biscuits with a 3" biscuit cutter or a drinking glass. Place them onto a cookie sheet and bake at 450 degrees for about 8 minutes until golden brown. Remove from heat and allow to cool slightly before serving.
Make the gravy: Heat a large skillet on high heat and add the sausage. Cook until browned, about 7-10 minutes. Remove from the skillet with a slotted spoon and transfer to a bowl that's lined with a paper towel. Reserve the drippings, reduce the heat to medium, and add the butter and flour. Stir until a soft roux is formed and stir in the milk. Heat on medium heat and stir until a thick gravy forms. Add the sausage back in, season with salt and pepper to taste, stir until combined.
To Serve: Place 2 biscuits on a serving plate. Smother with gravy and serve!
Arizona Cardinals "Protect the Nest" Fried Chicken and Waffles
3 large, boneless, skinless chicken breast, cut into quarters
2 cups flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. pepper
2 cups buttermilk
64 oz. vegetable oil for frying
For the Waffles:
2 cups Bisquick mix
2 tbsp. vegetable oil
1 1/3 cups of milk
1/2 tsp. salt
1/2 tbsp. fresh chopped rosemary, plus a few sprigs for garnish
1/2 cup local honey
non-stick cooking spray
Make the Waffles: Preheat oven to 250 degrees. Mix together the Bisquick, egg, vegetable oil, milk, salt and rosemary. Whisk together until mixture is smooth. Spray a pre-heated waffle iron generously with non-stick cooking spray and spoon the waffle mixture into the waffle iron. Follow manufacturer instructions for cooking waffles. When cooked, place them in a warm oven until ready to serve.
Make the chicken: Heat the vegetable oil in a large dutch oven to 325 degrees. In a large mixing bowl combine the flour, garlic powder, onion powder, cayenne pepper, salt and pepper. Whisk until combined. Pour the buttermilk into a large bowl. Pat the chicken dry with a paper towel and dredge it through the seasoned flour. Shake off the excess, then dip it in the buttermilk, then return it to the seasoned flour until coated. Place on a large plate until ready to fry. Repeat until all the chicken is coated. Place the chicken in the heated oil 4-5 pieces at a time and fry for 6-8 minutes until internal temperature reaches 165 degrees. Remove from oil with a slotted spoon and place on a plate that's been lined with a paper towel.
To serve: Place two of the waffles onto a serving dish. Top with 2-3 pieces of the chicken. Top with fresh, local honey and garnish with fresh rosemary.